Then last week I had shrimp thawed, I had broccoli, I had lemons, and I was ready to go. I pulled open the fridge and spotted some of those lovely thin green beans from Costco, and before I knew it, I was making the recipe with green beans instead of broccoli. I tried it out on the guys who were painting my new office and they gave it thumbs up all around. I loved this with broccoli and again with the green beans, and if you're not too anxious for summer I'd say it's even kind of a season spanning dish, because it's light and fresh like something you'd eat in summer, even though it's roasted. If you've already dipped your toe too far into the seduction of summer cooking and I can't convince you to make this now, you must bookmark the recipe. Whatever you do, don't procrastinate cooking this as long as I did, because you'll love this recipe.

I used frozen shrimp, thawed overnight in the refrigerator and then drained well in a colander. These were de-veined shrimp in the shell and they were medium large (36-40 per pound.)

Spray roasting pan with olive oil or non-stick spray, then arrange beams on pan in a single layer as much as possible. Roast beans 10 minutes, stirring once about half-way through. After 10 minutes, arrange shrimp on top of beans and roast 8-10 minutes more, until shrimp are done but still tender and juicy.

Squeeze the four lemon quarters over the shrimp and beans and serve immediately.

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I'm going to keep this in mind as the fresh green beans start to come in from the CSA. I'm always jealous of anyone who cooks shrimp so beautifully. It has taken me years to master, without turning them into little pencil erasers.

I'm definitely bookmarking, but have no intention of waiting until Fall to make this. Like TW, I'll try this when I find great green beans (my preference -- less gassy than broccoli). Shrimp are always in my freezer, so I'll be ready to go.

In the summer when we are harvesting green beans by the bag from the garden I roast them on the grill. I use a couple of those foil pie plates or a foil roasting pan depending on how many need cooking and cook them right alongside the steak or chicken or whatever else is on the grill.

I've made this about every 2-3 weeks since the recipe was published in January. My family loves it, though I season it only with salt, pepper, pepper flakes and lemon. Even though the oven I have is the first oven I've had that I really feel it heating up the kitchen when in use, I'll just crank up the A/C and make it all summer!

Kalyn, I stumbled onto your food blog while googling South Beach Diet. I am into my 2nd week of South Beach and have lost 10 lbs already. I have lots to lose, but am trying to look at this as the beginning of a lifestyle change for me. I fixed your Greek Meatballs last night and loved them with the Tzatziki Sauce -- really yummy. Thanks so much for your blog!!Jerri in Portland, Oregon

You know what? I like your recipes but I also like reading what you write because this overall niceness and kindness comes across in a world where there isn't much of it. Some food bloggers are 'interesting' but when I get this nasty feeling coming from them I stop going to their blogs because well, life is too short. I'm reading and writing my blog for fun. It's not my job so why endure people who leave me with a bad taste in my mouth? :)

Murasaki, thank you so much for that, especially this week when I'm so stressed with the end of school, my retirement party, and of course the perpetual house renovations, that I haven't even managed to write anything on the blog or respond to many comments.

I agree that there could be a lot more niceness and kindness in the world. I always try for that approach to things (although I don't always manage it!) I was lucky to have two parents who were great examples of how to be a good person, and I hope I'm following their example.

I see what you mean, but the shrimp in the top photo are cooked with the green beans. The ones in the step-by-step photos were raw, being prepared for cooking. They were frozen, thawed shrimp. I'm not sure why they looked so pink in the photos but they were definitely raw.

thank you for this recipe! I found your blog 2 weeks ago while looking for some new SB friendly recipes. I've already made 4 dishes you've posted and just wanted to say thanks so much! Your blog is wonderful and each recipe I've made has been great!

I made this tonight for my first official, home-cooked, SBD dinner (I'm on Day 2 of Phase 1....). i made it with half broccoli and half cauliflower and it was delicious! The cauliflower takes on a nutty flavor when roasted and the cumin and coriander really bring it out.

As an SBD-newbie, your website is such a find....I have a feeling I'll be a frequent visitor!

This was soooooo good. I didn't have a 1/8 measuring spoon so I used 1/4 and just made it a little less. I love spicy food but it was too much. :( Next time I'll correct that error and I'm going to try roasting it with halved fresh mushrooms and maybe even grape tomatoes too. The flavor of the beans (ignoring the cayenne) was amazing. Another keeper Kalyn! Thanks!!!

I think I have died and gone to heaven. The grocery store was pretty crappy with the snap beans, so I went for snow peas instead. A bit more pricy, but oooooooo la la! We let the beans cook longer in the oven, and only stuck the shrimp on for 7 minutes. Let me just stay that this was PERFECT.

The best part of this is that I didn't miss the carbs. This was an exposion of tastes on my tongue. I think this is the first time I cooked with corriander. Shaaaa zam!

I adore the fact that I can go to your site, figure out what I have at home and work a Phase One recipe within the realm.

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

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